3/4 lb boned pork shoulder
1/2 tbsp dark soy sauce
1/4 cup cloud ear black fungus
3/4 cup winter bamboo shoots
1/2 cup water chestnuts
6 thin slices of ginger root
1 tbsp szechuan hot sauce (halve for non-c, hili lovers)
1/3 cup stock
2 green onions
2 tbsp peanut oil
A Recipe for
Chinese: Spicy Pork Strips With Black Fungus
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This is a recipe for Chinese: Spicy Pork Strips With Black Fungus from the recipe cookbook of Recipes-to-go (Asian)
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There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
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Preparation: Wash and soak cloud ears in warm water for 45 minutes.
Slice pork into 2" strips with the grain; marinate in dark soy sauce
while finishing preparations. Slice bamboo shoots into 2" strips, and
water chestnuts into thin rounds. Mix Szechuan hot sauce with stock.
Thinly slice green onions on bias. Drain, wash & thinly slice cloud
ears.
Stir-frying: Heat wok to hot; add oil. When oil begins to smoke,
add pork & stir-fry for about 1 minute or until it looks slightly
shriveled. Toss in bamboo shoots, water chestnuts, cloud ears &
ginger, stir-fry with pork for 1 more minute. Pour in liquid
ingredients quickly around side of wok. Keep stirring until sauce
reduces to almost nothing. Add green onions at last minute. Serve.
Serves: 6
Chinese: Spicy Pork Strips With Black Fungus Recipe brought to you by Recipes To-Go